Venison Meatballs and Sauce

 This recipe shares how to take a hunted red meat and make an entree that nobody can refuse. The gamey taste in hunted meat is a turn-off for many people but when prepared in that sweet spot, that gamey taste goes away to allow you to taste the genuine flavor of the meal itself.

The sauce must be created first, to allow the flavors to mature while preparing the meat.

So let's start there.

Sauce

1 red bell pepper

1 green bell pepper

1 medium sized onion

2 tbsp minced garlic

2 tbsp olive oil

1 tbsp oregano

1 tbsp parsley

1 tsp salt and pepper

32 oz crushed tomato or tomato sauce

In a saucepan, heat oil over medium-high flame.

Add garlic and onion. Stir for a minute, then add bell peppers. Stir after a minute. If  you want mushrooms in your sauce, add them now.

Add seasonings, and stir again. Then add tomato sauce and stir again to blend the flavors evenly.

Turn the heat on low and allow the sauce to continue simmering while you prepare the meatballs.

Meatballs

2 lbs ground venison

12 oz panko crumbs

1 egg

2 tbsp Goya Adobo

2 tbsp olive oil

In a large bowl, hand mix all the ingredients except the oil. That's for browning the meatballs.

Put the oil in a skillet and heat over medium flame. Shape your meatballs, browning on all sides.

Upon removing the meatballs from the skillet, drop them immediately into the sauce.

Continue to simmer for 30 minutes or until the sauce starts to darken. 

Serve over your favorite starch: rice, noodles, or in a sandwich. 

Serves 4